Too Much Smoke???

[golfpro2301]

I Converted my Propane smoker to electric a while back and love it. I run it off of an auberins dual controller. Since switching to electric I am unable to produce a smoke ring. To be honest it really doesnt matter to me I still think the meat tastes great either way, but it does look nice when you have a lot of guests over and you have that perfect ring on the inside. I decided to put some charcoal in the chip pan after reading some ideas on here. I started it up and it is producing about double the smoke it originally does. Is this too much smoke? It seems to be flowing really well and not being trapped on the inside which is good. I currently have a few racks of pork and beef ribs inside. Maybe this technique will produce a ring. Ill try to post some Qviews if I remember

 

[raptor700]

As long as you have good flow threw the cook chamber you won't have too much smoke.

 

[s2k9k]

That doesn't really look like too much but it's hard to tell by the pic, I guess the taste will tell. Electric smokers won't produce a smoke ring, it's kind of a scientific thing, you could do a search on here if you want to read about it, I know I read it here at one time.

 

[forluvofsmoke]

That is a fair amount of smoke. Did you let the charcoal start burning before you put meat in? If not, you'll get coal smoke....

Yeah, you won't hear anyone bragging about a smoke ring with electric heated cookers...gotta have some sort of fuel burning to produce NO2 (nitrogen dioxide). Charcoal will help a little, but also does add a bit more depth to the flavor..

Eric

 

[plj]

Since the time I made a "creosote ham" in my early smoking days (25 years ago), I've always operated on the principle of "better to have too little smoke than too much."  When in doubt, reduce the smoke.

I'm one of the smokers who adds charcoal to my chip pan in my electric. (I use an old cast iron frying pan set above the electric element for a chip pan).  When I do add charcoal, I definitely use larger chunks of wood - smaller chunks and chips heat up more from the burning charcoal and burn rather than smolder.  Also I generally try not to set the chunks right on top of the charcoal.

 

[roller]

For me thats to much smoke...I cook at 215 to 225 so little smoke is better...if you are going to cook at a high temp you can probably get away with it...